Re: [CH] grounhogs agin
Mark Gelo (MARK.GELO@worldnet.att.net)
Wed, 6 May 1998 22:46:37 -0400
Sounds like woodchuck sauerbraten.
It probably works with any tough, mature meat.
Mark
MARK.GELO@worldnet.att.net
Concord, Massachusetts
-----Original Message-----
From: Lorraine Heidecker <lheid@saclink.csus.edu>
To: Daryl F. Bernard <dbernard@svsu.edu>
Cc: Brad Lewis <bal99@jane.penn.com>; Steve DeCristofor <steved@coat.com>;
Chile-Heads@globalgarden.com <Chile-Heads@globalgarden.com>
Date: Wednesday, May 06, 1998 2:04 PM
Subject: Re: [CH] grounhogs agin
>Daryl's post about eating woodchuck should be takne seriously. My
>ex-husband, as a young man, used to regularly hunt woodchucks and bring
>them home to his Auntie Dorothy. She was a stalwart women who, honed in
>the privation of rural Germany during WWI lived by the maximum "waste not
>want not".
>
>She would skin 'em, gut 'em, cut them into serving size pieces and
>prepare them as hassenpfeffer (spelling?). This required marinating them
>in a solution of vineger, water, onions, and spices (cinnamon, allspice,
>bay leaf) for a day or so - no too long as these are tender little
>buggers - and then potroasting them using the marinade as braising
>liquid. She would thicken the sauce with ginger snaps diluted in a
>little water and serve them with home made spatzele (spelling?) or potato
>dumplines and red cabbage. They were really tasty!
>
>Peace, love and peppers
>
>Lorraine